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Ingredients 15.25 oz chocolate cake mix plus ingredients to prepare the cake 3.4 oz vanilla instant pudding mix 2 cups cold milk 1 1/2 cups creamy peanut butter, divided 16 oz chocolate frosting 8 oz frozen whipped topping, thawed 25 mini Peanut Butter Cups unwrapped and roughly chopped Instructions Prepare and bake the cake according to the package instructions, baking in a 13 x 9-inch cake pan. Let the cake cool 15-20 minutes, then poke holes in the cake every 1/2 to 1 inch with the round end of a wooden spoon. Empty the pudding mix into a medium bowl, and add the milk. Whisk briskly for 2 minutes or until the pudding mix is dissolved then whisk in 1/2 cup of the peanut butter until combined and smooth. Pour the pudding mixture over the cake, filling the holes as much as possible. In a microwave-safe bowl, microwave the chocolate frosting for 15-20 seconds, or until it can be poured easily. Drizzle it over the cake and spread evenly with the back of a s

INGREDIENTS Chocolate Cookie:  1 1/2 cups all-purpose flour (stir, spoon & level)  1/2 cup Hershey's Special Dark Cocoa  1 tsp baking soda  1/2 tsp baking powder  1/4 tsp salt  1/2 cup (1 stick) unsalted butter, room temperature  3/4 cup granulated sugar  1/4 cup brown sugar  1 large egg  1 tsp vanilla  2 Tbsp milk Vanilla Cream Filling:  1/3 cup unsalted butter, room temperature  1/3 cup coconut oil/shortening  2 cups powdered sugar  1 tsp vanilla extract  1-2 tsp milk INSTRUCTIONS Preheat oven to 350 degrees Fahrenheit. Line cookie trays with parchment paper or a silicone baking mat. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.  In a stand mixer with the paddle attachment, cream the butter with the sugars. Add the egg, vanilla, and milk. Mix completely. Scrape bowl. Add the dry ingredients to the wet ingredients and mix completely. Dough will be thick. Scoop about 1 Tbsp

Ingredients 1 cup sugar 3/4 cup light corn syrup 2 ounces unsweetened chocolate broken into small pieces 1 1/2 cups heavy whipping cream divided Instructions Line an 8X8 pan with foil and grease the foil with butter. In a large saucepan, bring the sugar, corn syrup and chocolate to a boil over medium heat and stir until smooth. Add 1/2 cup cream and stir constantly until a candy thermometer reads 234 degrees.  Add another 1/2 cup cream and return mixture to 234 degrees, stirring constantly.  Add the remaining 1/2 cup of cream and cook until the temperature reaches 240°. Test candy. (If you are at a high altitude, you may want to begin testing when the mixture reaches 234°.) If the mixture dissolves in the water, you need to keep cooking until the temperature goes up 2 more degrees, then test again. If mixture hardens when a small dollop is placed in ice cold water, then remove from heat and pour into prepared pan.* Immediately pour the mixture into the prepared

Ingredients 3/4 cup milk 1/3 cup margarine (or butter; softened) 3 1/4 cups all-purpose flour 2 tsps instant yeast (or 1 packet) 1/4 cup sugar 1/2 tsp salt 1 egg 1/4 cup water Filling 1 cup strawberry jam (+/-) 1/2 teaspoon cinnamon 2 cups strawberries (sliced ) Icing 1 cup powdered sugar 1/4 tsp cinnamon 1-2 tbsp milk Instructions Heat the milk in a small saucepan until warm. Mix in the butter until melted. Let cool to lukewarm. In a large bowl combine 2 1/4 cup flour, yeast, sugar, and salt. Mix well. Stir in egg and 1/4 cup of water. Mix well. Now stir in the milk mixture until dough forms. Stir in another cup of flour. When dough comes together, flip it onto a lightly floured surface and knead until smooth. Return the dough ball to the bowl, cover with a damp towel, and let rest for 10 minutes. Roll out dough into a 15x10 inch rectangle. Spread the strawberry jam all over the dough. Sprinkle with cinnamon. Then evenly cover with t

INGREDIENTS Cooking spray 2 (3.9-oz.) boxes instant chocolate pudding 3 1/2 c. whole milk 1/4 c. dark or dutch process cocoa 2 (7.5-oz.) jars marshmallow crème 2 (8-oz.) blocks cream cheese 2 sleeves graham crackers, plus 1/2 c. lightly crushed for topping 4 1/2 c. mini marshmallows 2 c. dark chocolate chips 1 (16-oz.) container Cool Whip  1/4 c. hot fudge sauce 2 Hershey's bars, broken into small pieces DIRECTIONS Spray a 9"-x-13" baking dish with cooking spray. In a large bowl, whisk chocolate pudding with milk and cocoa. In another large bowl, beat marshmallow crème with cream cheese until smooth. Line bottom of prepared baking dish with a layer of graham crackers. Spread half the marshmallow mixture over graham crackers and sprinkle with 2 cups mini marshmallows. Spread half the chocolate pudding mixture over the marshmallow layer. Repeat two times with the remaining graham crackers, marshmallow mixture, 2 cups marshmallows, chocolate pu

Makes 2 loaves 5 1/4 cups white bread flour 2 – 4 Tbsp. sugar 1 1/2 tsp. salt 1 1/2 Tbsp. (rounded) saf-instant yeast 1 1/2 Tbsp. oil 2 cups warm water (somewhere between 100 and 115 degrees Fahrenheit) 1. Mix dry ingredients.  Add oil and water.  Mix for 1 minute and then check the consistency of the dough.  The dough should be very sticky.  If it is too dry, add more water. 2. Mix for 5 minutes.  (Do not add any more flour after the dough has finished mixing.) 3. Spray kneading surface with cooking spray and turn dough out onto surface.  Knead dough briefly until it has a smooth even consistency (this will only take several turns of the dough to accomplish). 4. Divide dough into 2 pieces (or more if you wish to have smaller loaves) and shape loaves into desired shapes and place on greased baking sheets.  Cover with a large dish towel and let rise for 25 minutes. 5. While loaves are rising, preheat oven to 350 degrees Fahrenheit.  When loaves are read

ALL YOU NEED : Makes Two loaves 1 1/3 C. warm water 2 1/4 Tsp. yeast 1 Tbsp. brown sugar 1 1/2 Tsp. salt 1 1/2 Tsp. olive oil 4 C. flour HOW TO MAKE: step 1-Place warm water, yeast and brown sugar in mixing bowl. Stir and let stand for a few minutes until it start to bubble and foam a bit. step 2-Add olive oil and salt. Mix and add the flour gradually. step 3-You want to add enough that the dough comes away from the sides of the bowl. You want to mix it with the dough hook for a few minutes. step 4-Cover and let the dough rise until doubled about 30 minutes. step 5-Punch down dough and divide in two and form into two loaves (I doubled the recipe this time.) step 6-Cover with a damp cloth and let rise until doubled. step 7-Preheat oven to 375 degrees. ”Beat together:” ”one Egg” ”one Tbsp. water” step 8-Brush the risen loaves with the egg mixture. Make a single long quick cut down the center of the loaves with a sharp knife. step 9

Ingredients For the cake: 1 C. unsalted butter, softened 1 ½ C. granulated sugar 3 eggs 2 tsp. vanilla extract 1/3 C. freshly squeezed orange juice 2 Tbs. freshly grated orange zest 2 ½ C. all-purpose flour 1 tsp. baking powder ½ tsp. salt 1 1/3 C. 2% milk 4 oz. white baking chocolate or good quality white chocolate, melted (Do not white chocolate morsels or any other white chocolate containing wax.) For the Icing: 1C. powdered sugar 2 tsp. vanilla extract 1 to 1 ½ Tbs. milk, to desired icing consistency Additional orange zest for garnish, if desired Instructions Preheat the oven to 350 degrees F. Grease and flour a 10-inch Bundt pan well, tapping out the excess flour. Alternately, homemade baking pan release works well. In a small bowl, melt the white chocolate in 30 second increments in the microwave on full power, stirring in between bursts, until melted and smooth. Set aside to cool slightly. In a medium size bowl, whisk the flour with the

Ingredients 3 cups Rice Chex Cereal can use any Chex cereal of choice 1 1/2 cups chocolate chips of choice can use baking chocolate of choice 1 cup Peanut Butter can use any nut or seed butter of choice 1/2 cup pure maple syrup see above for substitutions 1/4 cup coconut oil can sub for butter Instructions Line an 8 x 8-inch deep dish or deep baking tray of choice with parchment paper and set aside. Add Rice Chex cereal (or chex cereal of choice)  in a large mixing bowl and set aside.  In a microwave safe bowl or stovetop, combine all your other ingredients and heat until melted. Remove from microwave/off stove and whisk until completely incorporated. Pour the wet mixture over the Rice Chex cereal and mix until combined. Pour into the lined baking dish and refrigerate until firm (at least an hour). Remove and cut into bars.  This Recipe adapted from this -->> SITE

Ingredients 1 Cinnamon stick 1 Lime 1 tsp. coffee Bombay of Maïzena 1 pinch Grated nutmeg 1 pinch Ground vanilla 15 cl Water 20 g Cocoa powder bitter 200 g Sweetened condensed milk 50 cl Semi-skimmed milk Instructions In a saucepan, pour 5 cl of water Wash and dry the lemon, peel the zest into a ribbon. Put it in the pan. Add the cinnamon stick, nutmeg and vanilla. Boil the water Pour in the milk, add the condensed milk and the rest of the water. Bring to a shudder again, stirring the mixture with a wooden spoon In a bowl, mix the cornstarch with a skin of water. Pour into the pan and add the cocoa powder. Stir well and stir for 10 minutes over low heat At the end of cooking, remove the spices and serve immediately. Recipe Notes Tip: Serve hot chocolate with buttered Martinic bread. This Recipe adapted from this -->> SITE

INGREDIENTS 3 cups rotisserie chicken, chopped and chilled 2/3 cup full-fat Greek yogurt 1 tablespoon dijon mustard Juice of 1/2 lemon 1/3 cup green onion, chopped 3/4 cup seedless cucumber, peeled and chopped 1/2 cup celery, chopped 1/4 cup fresh parsley, chopped 1 teaspoon (dried) dill 1 teaspoon sea salt 1/4 teaspoon freshly ground black pepper INSTRUCTIONS Mix all ingredients together in a large bowl and stir until completely combined. Store any leftovers in an airtight container in the refrigerator. NOTES Important note: If you are making this Greek yogurt rotisserie chicken salad recipe ahead of time, wait to add the cucumber until right before you serve it to prevent the salad from getting too watery and preserve the crispness of the cucumber. I highly recommend using leftover rotisserie chicken (as the recipe notes) in this salad as the depth of flavor is more intense than canned chicken (bleh) or even plain grilled chicken. I used f

INGREDIENTS 3 lbs boneless, skinless chicken thighs 1 bell pepper, sliced 1 red onion, sliced 15 ounces black beans (salt-free if you can find them) 15 ounces corn SAUCE: 1/2 cup water 1/4 cup honey Juice of 1 lime 1 tbsp extra-virgin olive oil 3 garlic cloves, minced 2 tsp salt 1/2 tsp red pepper flakes 1/2 tsp cinnamon 1/2 tsp cumin INSTRUCTIONS Add chicken, bell pepper, black beans, corn and onion to the slow cooker. In a small bowl, mix together sauce ingredients. Pour sauce in to the slow cooker. Stir to mix well. Cook HIGH 3-4 or LOW 6-8. This Recipe adapted from this -->> SITE

INGREDIENTS 1 1/2 tablespoons olive oil or coconut oil 1 pound chicken breasts sliced into 1/4” slices then 2” pieces** 1/2 large onion, chopped 2 tablespoons red curry paste 1 red bell pepper, thinly sliced then chopped into 2” pieces 1 orange bell pepper thinly sliced then chopped into 2” pieces 1 small zucchini, sliced 2 teaspoons freshly grated ginger 4 garlic cloves, minced 1 13.5 oz. can quality coconut milk (I like Chaokoh) 1 tablespoon cornstarch 1 tablespoon Asian/Thai Sweet Chili Sauce (like Mae Ploy) 2 tablespoons less sodium soy sauce 2 tablespoon fish sauce 2 tablespoons lime juice 1 tablespoon brown sugar 1 bay leaf 1 teaspoon dried basil 1/4 teaspoon salt more or less to taste 1/4 teaspoon pepper sriracha to taste/Asian chili sauce (optional) Garnish lime zest to taste fresh basil fresh cilantro fresh lime juice INSTRUCTIONS Heat oil over medium high heat in large nonstick skillet. Add chicken, onion

Ingredients 1 1/2 pounds of chicken breast 1 tablespoon butter 4 ounces cream cheese 1 (1 ounce) package Hidden Valley Ranch seasoning mix 8-10 jarred pepperoncini peppers Instructions Place all ingredients in a small slow cooker (I use a 2 quart and it fits perfectly) Cook on low for 8 hours. Stir and shred the chicken and peppers when ready to serve. This Recipe adapted from this -->> SITE

INGREDIENTS 12 chicken tenderloins 6-8 cups Canola oil or shortening BATTER 1 egg 1/2 cup milk 1/2 cup chicken broth 1 1/4 teaspoons salt 1/4 teaspoon pepper 1/4 teaspoon garlic powder 3/4 cup flour BREADING 1 1/2 cups flour 1 teaspoon salt 1 teaspoon paprika 1/2 teaspoon black pepper 1/2 teaspoon garlic powder HONEY CHIPOTLE SAUCE 2/3 cup honey 1/4 cup water 1/4 cup ketchup 1 tablespoon apple cider vinegar 1-2 teaspoons chipotle chili powder 1/2 teaspoon salt 1/2 teaspoon hot sauce INSTRUCTIONS In a small saucepan combine honey, water, ketchup, vinegar, chili powder, salt, and hot sauce. Bring to a simmer and cook for 2 minutes, stirring frequently. Remove from heat. To make batter, in a medium bowl whisk together egg, milk, chicken broth,salt, pepper, and garlic powder. Whisk in flour. Combine all ingredients for breading in a pie plate and mix well. Heat oil in a Dutch oven to 350 degrees. Dip chicken in batter and then r

Ingredients 4 boneless skinless chicken breasts 1/2 cup half-and-half -OR- light cream 1 - 1 1/2 cups Italian flavor bread crumbs 2 tbsp olive oil divided SAUCE 2 tbsp butter 2 tbsp finely minced garlic 2 tbsp flour 1/2 cup chicken stock 1 cup cream heavy cream preferred 1/4 cup grated Parmesan cheese 2 oz softened cream cheese 1 tsp salt 1/4 tsp white pepper Instructions Using a meat mallet (smooth side), pound each breast between sheets of plastic wrap or wax paper to 1/4-inch thickness. This will give you a pretty large piece of chicken, so what I do is cut each pounded-down breast in half lengthwise. Heat a large skillet over medium heat; add 1 tbs of the olive oil. Dip each piece of chicken in the cream, letting excess cream drip off, then dredge in the Italian bread crumbs. You will probably have to cook the chicken in 2 batches. Place chicken in hot skillet, browning well on each side, about 5 minutes each side, until chicken tests done (1

Ingredients:  1 1/2 lbs skin-on deboned chicken thighs  lime wedges, for garnishing  chopped cilantro, for garnishing Marinade:  3 tablespoons olive oil  4 cloves garlic, minced  4 tablespoons finely chopped cilantro stems and leaves  2 tablespoons lime juice  1 teaspoon red chili flakes or more to taste  1/2 teaspoon salt or more to taste DIRECTIONS Preheat oven to 375F. Whisk all the Marinade ingredients together in a big bowl, mix well. Add the chicken into the Marinade, stir to coat well. Marinate for 15 minutes but best for 2 hours. Heat up a skillet and pan-fry the chicken with the skin-side down until slightly browned. Turn over and pan-fry the other side of the chicken until slightly browned. Transfer the skillet into oven and bake for 20 minutes. Transfer the chicken and the Marinade residual (after baking) to a serving platter (discard the oil), squirt some fresh lime juice and garnish with cilantro, serve immediately. RECIPE NOTES

Ingredients:  1 1/2 lbs boneless and skinless chicken thighs  salt  ground black pepper  1 1/2 tablespoon oil  2 cloves garlic, minced  1 teaspoon toasted white sesame  1 tablespoon chopped scallion Honey Sesame Sauce  1/2 cup chicken broth  2 1/2 tablespoons honey  2 tablespoons soy sauce  1/2 teaspoon dark soy sauce  1 tablespoon apple cider vinegar  1 teaspoon Sriracha or chili garlic sauce, Rooster brand, or most to taste  1 teaspoon sesame oil  1 teaspoon corn starch DIRECTIONS Wash and rinse the chicken thighs with cold water. Pat dry with paper towels. Season the chicken thighs with salt and pepper. Set aside. Mix all the ingredients in the Sauce together, stir to mix well. Make sure the honey and corn starch are completely dissolved. Set aside. Turn on the Saute mode on your Instant Pot. As soon as the pot is fully heated (to make sure the chicken doesn’t stick to the pot), add the cooking oil. Pan sear the chicken thighs until they tur

INGREDIENTS 1 lb chicken tenders 1 teaspoon smoked paprika 3 dashes cayenne powder 4 tablespoons unsalted butter, room temperature 3 - 4 cloves garlic, minced 1 teaspoon bottled Italian seasoning (Simply Organic or McCormick brand) salt, to taste 1/2 tablespoon lemon juice 1 tablespoon chopped parsley lemon wedges INSTRUCTIONS Season the chicken tenders with smoked paprika and cayenne pepper. Set aside. Heat up a cast-iron skillet (preferred) on high heat and add 3 tablespoons of butter. As soon as the butter melts and starts to sizzle, add the chicken tenders. Cook uninterrupted for 1-2 minutes, then turn over and start cooking the other side. Push the chicken tenders to the side of the skillet. Add the remaining 1 tablespoon of butter follow by the minced garlic on the empty space on the skillet. Add the Italian seasoning on top of the chicken tenders and stir to combine well with the chicken and garlic. Add salt and lemon juice and continue to cook the

Ingredients 3 tablespoons butter 3 tablespoons all purpose flour 2 cups chicken broth 1/2 teaspoon kosher salt 1/8 teaspoon chipotle chili powder optional 1/4 teaspoon oregano 4 ounces chopped green chiles 4 ounces chopped black olives 3 whole boneless skinless chicken breast halves 1 cup sour cream 12 whole corn tortillas cut into bite-sized pieces 2 cups colby-jack cheese grated Instructions In a large skillet, heat butter over medium heat until melted. Stir in flour, cook for 1 minute and whisk in chicken broth. Continue stirring until smooth and thickened-- about 2-3 minutes. Stir chipotle chili powder, salt, oregano, green chiles and black olives into the sauce and place chicken breasts into pan. Bring to a simmer, reduce heat to low, cover and cook about 15 minutes or until chicken is cooked through. Remove chicken from pan, leaving the heat on low, and place chicken on a plate to shred into bite-sized pieces. Stir sour cream into the sauce and ret

INGREDIENTS 1¼ cups granulated sugar, divided 1 cup all-purpose flour ½ cup Hershey’s Cocoa, divided 2 teaspoons baking powder ¼ teaspoon salt ½ cup milk 1/3 cup unsalted butter, melted 1½ teaspoons vanilla extract ½ cup packed brown sugar 1¼ cups hot water Vanilla ice cream, if desired for serving INSTRUCTIONS Preheat oven to 350 degrees F. Heat a pot of water on the stove to very hot (just under a simmer). In the bowl of a stand mixer, combine ¾ cup of the granulated sugar, flour, ¼ cup of the cocoa, baking powder and salt. Stir in milk, melted butter and vanilla and mix until smooth. Pour the batter into an lightly greased 2-quart ceramic dish (as shown in our photos) or a 9-inch square baking pan (if it’s a non-stick pan, you don’t have to grease it) and spread evenly. In a small bowl, stir together the remaining ½ cup granulated sugar, brown sugar, remaining ¼ cup cocoa and mix well. Sprinkle this mixture evenly over the batter in your dish or pan.

Grocery List CRUST: 1½ c. crushed vanilla wafers (30-35 wafers) 5 T. sugar ½ c. sweetened coconut 4 T. unsalted butter FILLING: 3 -- 8 oz. cream cheese 1 c. sugar 1 T. cornstarch 1 tsp. vanilla bean paste ¼ tsp. salt 3 large eggs 7 oz. coconut milk ½ tsp. coconut extract TOPPING: 1½ c. heavy whipping cream 3 T powdered sugar 2 T. coconut milk ¼ tsp. coconut extract ½ c. toasted coconut Here's how... Preheat oven to 350 degrees. Chop vanilla wafers in a food processor until crumbs. Add in sugar and coconut and pulse until combined. Drizzle in the melted butter and pulse to combine. Press into the bottom and up the sides of a 10" springform pan. Bake 10 minutes or until set. Remove and cool. Reduce oven temp to 325 degrees. Combine room temperature cream cheese with sugar, cornstarch, vanilla bean paste, and salt and mix until combined. Beat eggs and pour into cream cheese an egg or so at a time mixing between eggs. Add

INGREDIENTS BROWNIES: 1 cup (2 sticks) unsalted butter 3 ounces semisweet chocolate, chopped 1 cup granulated white sugar 1/2 cup unsweetened cocoa powder 1/2 cup mascarpone cheese, at room temperature 3 large eggs, at room temperature 2 teaspoons vanilla extract 1/2 cup all purpose flour 1/4 teaspoon salt GANACHE FROSTING: 6 ounces semisweet chocolate, chopped 6 tablespoons whipping cream 3 tablespoons unsalted butter, cut into pieces INSTRUCTIONS PREPARE THE BROWNIES: Preheat oven to 325°F. Butter an 8-inch square pyrex pan. Place the chopped chocolate in a mixing bowl; set aside. In a small glass bowl, melt the butter in a microwave, just until melted- don't let it cook and bubble (if no microwave, melt quickly on the stove instead). Pour the butter over the chocolate and let stand for 30 seconds. Stir until the chocolate is completely melted and the butter is well incorporated. Sift in the sugar and cocoa powder. With a wooden spoon, be

Ingredients For the cookies: 1 1/4 cups (5.6 ounces) all-purpose flour 1/3 cup unsweetened Dutch-process cocoa powder 1 teaspoon baking powder 1/4 teaspoon salt 1 stick (4 ounces) unsalted butter, at cool room temperature 3/4 cup lightly packed dark brown sugar 1/4 cup granulated sugar 1 large egg 1 large egg yolk 1/2 teaspoon vanilla extract 1 cup semisweet chocolate chips For the topping: 1/2 cup evaporated milk 1/2 cup granulated sugar 1 large egg yolk 4 tablespoons (2 ounces) unsalted butter 1/2 teaspoon vanilla extract 1/2 heaping cup sweetened shredded coconut 1/2 cup chopped pecans 2 ounces semisweet chocolate, melted Directions For the cookies: Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats. In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. In the bowl of an electric mixer, beat the butter, brown sugar, and granulated sugar on medium-high speed until well

INGREDIENTS 8 oz. high-quality dark chocolate, chopped (or dark chocolate chips) 1 cup unsalted butter, softened to room temperature 1/2 cup Hi-ratio Shortening 1/8 teaspoon salt 5 cups powdered sugar, sifted 1/4 cup dark unsweetened cocoa powder, sifted 2 teaspoons pure vanilla extract 4-8 Tablespoons heavy cream or milk INSTRUCTIONS Melt the chocolate in a heat-proof glass bowl in the microwave in 30 second intervals until melted and smooth. Set aside to cool. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand-held mixer, beat the butter, shortening and salt on medium speed until light and fluffy (about 5-6 minutes). Scrape down the sides and bottom of the bowl. Turn the mixer to low, and gradually add half of the sugar and all of the cocoa and beat on low speed until just combined. Pour in the cooled melted chocolate and vanilla and mix on medium-low speed until combined. Gradually add remaining powdered suga

INGREDIENTS: 1 1/2 cups granulated sugar 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk 2 tablespoons butter or margarine 1/4 teaspoon salt 2 cups miniature marshmallows 1 1/2 cups (9 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels 1/2 cup chopped pecans or walnuts (optional) 1 teaspoon vanilla extract INSTRUCTIONS: LINE 8-inch-square baking pan with foil. COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat. STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces. FOR MILK CHOCOLATE FUDGE: SUBSTITUTE 1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels for Semi-Sweet Morsels.

Ingredients 1 loaf french bread or brioche cut into 1" thick slices, then into thirds 4 large eggs 2/3 cups milk 1/2 cup pumpkin puree 1 1/2 tsp vanilla extract 1 tsp ground cinnamon 1 tsp pumpkin pie spice 1/4 cup granulated sugar 1 1/2 tsp ground cinnamon Instructions Set a large non-stick skillet set over medium heat, add a small amount of butter and melt. In a small rectangular baking dish, whisk together the eggs, milk, pumpkin puree, vanilla, cinnamon and pumpkin pie spice. Dip the bread into the mixture, flip sides and then place on the hot skillet. Cook until each side is golden brown, about 2 minutes on each side. Meanwhile, in a small rectangular baking dish, combine the sugar and cinnamon, set aside. Remove the fully cooked french toast sticks from the skillet and immediately roll in the cinnamon sugar mixture. Serve hot with maple syrup or buttered pecan syrup. This Recipe adapted from this -->> SITE

INGREDIENTS OREO BROWNIE LAYER 3/4 cup (168g) unsalted butter 2 oz semi-sweet chocolate, coarsely chopped 2 cups (414g) sugar 3 large eggs, room temperature 2 tsp vanilla extract 1 cup (114g) Hershey’s Special Dark cocoa powder OR natural unsweetened cocoa powder 1 cup (130g) all-purpose flour 1 tsp salt 2 cups (153g) chopped Oreos (about 13–14 Oreos) COOKIES AND CREAM LAYER 12 oz (about 2 cups) white chocolate chips 6 tbsp (90ml) heavy whipping cream 3 1/2 tbsp (26g) powdered sugar 1 3/4 cups (138g) chopped Oreos (12 Oreos) INSTRUCTIONS 1. Preheat oven to 350 degrees. Grease a 9×13 inch pan or line it with parchment paper that sticks up above the sides, which can be used to lift the finished brownies out of the pan and make cutting easier. Set pan aside. 2. Combine the butter and chocolate in a microwave safe bowl and heat in 20-30 second increments, stirring well after each, until melted and smooth. 3. Add the sugar and whisk until combined. 4.